Group : Brioche
Ingredient
KG
Flour
1.000
0.100
Sugar
0.060
Yeast
0.040
Water
0.550
Total Weight: 1.750
Total Weight: 0.100
Total Weight: 0.000
- Add all brioche ingredients into a spiral mixer.
- Mix for 3 minutes on slow speed, then 8 minutes on fast speed.
- Scale at 850g and pin into a rectangle.
- Mix the filling ingredients together with a spoon and spread evenly over the dough piece.
- Roll into a tight sausage shape.
- Turn through 90 degrees and cut down the centre, to leave two pieces of dough.
- Twist the two pieces together to form a plaited dough piece.
- Place into a large bread tin.
- Prove for approx. 45 minutes.
- Bake at 210°C for approx. 30 minutes.
- Finish with Clean Label Bun Glaze RTU, whilst still warm.
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